| Dundee Lamb Chops |
| ingredients: |
The
quantities below will serve
four (unless the chops are very
small or the appetites are large).
Four leg of lamb chops
2.5 fluid ounces (75ml or five
tablespoons) vinegar
Half teaspoon ground ginger
4 tablespoons marmalade - from
Keiller's of Dundee to be authentic!
4 slices orange for garnish
2 ounces (60g or half stick)
butter
2½ fluid ounces (75ml)
water
Half teaspoon paprika
Salt and pepper |
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| method: |
You will need a frying pan
with a heavy base and a close-fitting
lid. First, brown the chops
in the butter. Sprinkle the
ginger, paprika, salt and pepper
over the chops and add water
and vinegar. Place a generous
tablespoon of marmalade on the
top of each chop. Bring to a
slow simmer and cook for 45
minutes on a very low heat.
If required, add a little extra
water.
Serve with a twist of orange
on top of the chops and with
boiled potatoes and fresh vegetables.
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| Thanks
to Mrs Keiller of Dundee, who bought
a load of surplus oranges and made them
into marmalade, Dundee is forever associated
with that fruit (and jute and journalism
as well as jam). So whenever marmalade
is added to a recipe (as here) it immediately
becomes "Dundee". |
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